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Italian Sausage and Peppers Manicotti

Recipe #254410 | 1¾ hours | 1 hour prep | SERVES 8 , 1 13x9 pan (Change Servings)

RECIPE BY: Miz Lily

I wanted something special for my husband when he came home from a business trip and came up with this. He loved it, and now thinks I need to cook for him whenever he goes away. It made a lot and froze beautifully.

Posted on: Sep 20, 2007

Ingredients

  • 22 1/2 ounces ricotta cheese (1 1/2 15 oz container, I use fat free)
  • 3 Italian sausages, casing removed (I've used turkey sausage also)
  • 1/2 cup onion, finely chopped
  • 1/2 cup bell pepper, finely chopped (I used red and yellow, but use what you like)
  • large garlic clove, minced (or to taste)
  • 2 egg
  • tablespoon fresh parsley (minced)
  • teaspoons italian seasoning
  • 2 1/2 cups mozzarella cheese, shredded and divided
  • 3/4 cup parmesan cheese, grated (fresh if you can)
  • 2 (26 ounce) jars marinara sauce (or spaghetti sauce, I prefer simple non-chunky sauce but use what you like)
  • cup water
  • 1 (8 ounce) package manicotti
  • Directions

    1. 1
      Preheat oven to 350 degrees F (175 degrees C).
    2. 2
      Fry sausage with garlic, breaking it up as it cooks so its in small pea size chunks.
    3. 3
      Add onions and bell peppers and cook until veggies are soft and flavors are blended. Drain well! I put it in a metal colander over a bowl and left it to sit to get rid of as much of the grease as possible.
    4. 4
      In a large bowl, combine ricotta, and egg. Season with parsley, pepper, and Italian seasoning. Mix in 1 1/2 cups mozzarella and 1/2 cup Parmesan. Stir in the well drained sausage mixture.
    5. 5
      In a separate bowl, stir together spaghetti sauce and water. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish.
    6. 6
      Stuff uncooked manicotti shells with ricotta mixture (fill a sturdy sealable storage bag and cut a corner off, works fabulous).
    7. 7
      Arrange shells in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
    8. 8
      Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
    9. 9
      Note: The amounts of filling is more than needed for one box of shells, you can either buy more or use the extra filling for other things.

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    Featured Reviews for This Recipe

    From: blake the steak

    On Mar 1, 2008

    Great recipe, tastes fantastic! Takes awhile to prepare but is really not that difficult at all.

    0 people found this review helpful

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    From: Luvs 2 Cook

    On Nov 17, 2007

    Miz Lily, what an AWESOME recipe! DH and DS absolutely love it! The flavors we great and even better the next day for lunch. I love that I didn't have to cook the manicotti shells first since I always break them. The only thing I did different was to cook all the sausage (I used turkey Italian) and add some to the sauce too. I also covered the pan for about 40 minutes and then uncovered and added more cheese for last 10 to 15 minutes. I will make this again. Thanks for such an easy flavorful dish.

    0 people found this review helpful

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  • From: dede75

    On Oct 29, 2007

    This recipe was very good. The only thing I did different was I used frozen peppers and onions (birdseye pepper & onion)red and yellow peppers in the stores right now are very expensive(2.55 each)This worked out great.If you decide to do this you'll have to chop the veggies a little and drain real good after cooking.Thank you.

    0 people found this review helpful

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  • Read all 3 reviews
    Nutrition Facts

    Serving Size 1 (452g)

    Recipe makes 8 servings

    The following items or measurements are not included below:

    2 teaspoons italian seasoning

    Calories 678
    Calories from Fat 326 (48%)
    Amount Per Serving %DV
    Total Fat 36.3g 55%
    Saturated Fat 17.2g 86%
    Monounsaturated Fat 11.9g
    Polyunsaturated Fat 4.0g
    Trans Fat 0.0g
    Cholesterol 148mg 49%
    Sodium 1805mg 75%
    Potassium 1081mg 30%
    Total Carbohydrate 50.9g 16%
    Dietary Fiber 2.1g 8%
    Sugars 20.2g
    Protein 36.1g 72%
    Vitamin A 1889mcg 37%
    Vitamin B6 0.6mg 30%
    Vitamin B12 1.9mcg 31%
    Vitamin C 15mg 25%
    Vitamin E 3mcg 11%
    Calcium 530mg 53%
    Iron 4mg 22%

    detailed view...

    how is this calculated?

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